Hidden Veg Chicken Satay

  • Author: Ciara Attwell
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 minutes
  • Yield: 4-5 1x
  • Category: Hidden Veg
  • Cuisine: Curry


A delicious mild chicken satay with five different vegetables all blended and hidden into the sauce. A brilliant family meal for your fussy eaters!


  • 1 large carrot
  • 1 small courgette
  • 150g cauliflower
  • 100g mushrooms
  • 1/2 red pepper
  • 1 tbsp oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 tbsp mild curry paste
  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • Juice of 1 lime
  • 1 tin (400ml) coconut milk
  • 300ml vegetable stock
  • 650g diced chicken breast

To serve: boiled rice, dried chilli flakes, fresh coriander and chopped peanuts


  1. Chop all the veggies except the mushrooms into small pieces. The mushrooms can remain whole.
  2. Add the oil and onions to a large pan on the hob and saute for 2 minutes.
  3. Add the garlic and curry paste and cook for 1 minute, stirring constantly.
  4. Add the peanut butter, soy sauce, honey and lime juice and cook until the peanut butter has dissolved.
  5. Add in the chopped veggies, coconut milk and chicken stock and stir well.
  6. Bring to the boil and cook on a high simmer for 15 minutes until the vegetables are soft.
  7. Use a hand blender to blitz the sauce until completely smooth.
  8. Add in the raw diced chicken and cook on a low simmer for 15-20 minutes until the chicken is cooked through.
  9. Serve immediately with boiled rice and any other accompaniments.


Leftover can be kept in an airtight container in the fridge for 2 days and reheated on the hob or in the microwave.

It can also be frozen. Defrost in the fridge overnight and reheat as above.